Post by chief_cook2 on Apr 1, 2007 14:48:25 GMT -6
Frosty Angel Torte
1 loaf (10 1/2 oz.) angel food cake
1 pint vanilla ice cream
1 package (10 oz.) frozen sweetened sliced strawberries -- thawed and drained
1 can (8 oz.) crushed unsweetened pineapple -- drained
1 cup miniature marshmallow
1/2 cup chopped pecans -- divided
1 carton (8 oz.) frozen whipped topping -- thawed
Slice cake in half horizontally. Cut ice cream into slices to fit cake;
place on bottom cake layer. Replace top. Combine strawberries,
pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping.
Spread over top and sides of cake. Sprinkle with remaining pecans.
Freeze for at least 2 hours. Slice and serve frozen.
Yield 10 servings.
1 loaf (10 1/2 oz.) angel food cake
1 pint vanilla ice cream
1 package (10 oz.) frozen sweetened sliced strawberries -- thawed and drained
1 can (8 oz.) crushed unsweetened pineapple -- drained
1 cup miniature marshmallow
1/2 cup chopped pecans -- divided
1 carton (8 oz.) frozen whipped topping -- thawed
Slice cake in half horizontally. Cut ice cream into slices to fit cake;
place on bottom cake layer. Replace top. Combine strawberries,
pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping.
Spread over top and sides of cake. Sprinkle with remaining pecans.
Freeze for at least 2 hours. Slice and serve frozen.
Yield 10 servings.